Best Tuna Casserole Pressure Cooker Recipe
This easy and creamy pressure cooker tuna casserole combines hearty noodles, melty cheese, and comforting flavors topped with crispy chips for a quick dinner win.
Equipment
- 1 Pressure cooker
- 1 Oven For final bake
- 1 9x13 inch baking dish
Ingredients
Main Ingredients
- 12 ounce egg noodles
- 2 cans condensed cream of mushroom soup 10.5 ounce each
- 2 cups shredded Cheddar cheese divided
- 2 cans tuna 5 ounce each, drained
- 1 cup frozen green peas
- 0.5 can sliced mushrooms 4.5 ounce can
- 0.25 cup chopped onion
- 1 cup crushed potato chips
Instructions
Instructions
- Preheat your oven to 350 degrees F.
- Bring a big pot of salted water to a boil and cook egg noodles until tender but firm, about 8 minutes. Drain well.
- In the pressure cooker pot, mix together cream of mushroom soup, 1.5 cups of shredded Cheddar cheese, tuna, peas, mushrooms, and onion until well combined.
- Gently stir in the cooked noodles to combine without breaking them up.
- Transfer mixture into a greased 9x13 inch baking dish and spread evenly.
- Top with remaining 0.5 cup of Cheddar cheese and sprinkle crushed potato chips over the top.
- Bake uncovered in the preheated oven for 25–30 minutes until bubbly and golden. Let cool slightly before serving.
Notes
Top with crushed butter crackers, cornflakes, or French-fried onions instead of potato chips. We love this casserole with a side of roasted Brussels sprouts, steamed broccoli, or green beans.